For the pastry, mix the flour, sugar powder and salt in a food processor until combine. Add the butter and pulse the food processor in few times until everything become fine bread crumbs. Add in the beaten egg and pulse again for few times until it almost come to a dough. Take out the dough and flatten it to become a round disc. Cling wrap it and chill in the fridge at least 1 hour before use.

Line the chilled pastry onto a tart pan. Use a folk to poke some holes on the pastry then refrigerate for 30 minutes. Line a baking parchment on the tart surface and add the baking beans to blind bake the pastry at 220C preheated oven for 15 minutes. Take the pastry out and remove the beans and baking parchment. Egg wash the pastry surface and continue to bake for another 10 minutes.

Brush the melted chocolate on the pastry surface and the sides to help the chocolate filling attach to nicely it later.

For the chocolate fillings

200ml whole milk565ml double cream or cooking cream60g caster sugar350g 70% dark chocolate2 large eggsPut the milk, cream and sugar into a saucepan and slowly bring to the boil, stirring gently. Take off the heat and add the broken chocolate, whisking until smooth, then add the eggs and whisk again. Pour the filling into a jug. Put the baked tart case back in the oven, carefully pull out the oven shelf and pour in the filling. Push the oven shelf back in and bake for 15 - 20 minutes. It is cooked when the filling still has a slight wobble to it. Remember, it will keep firming up a little as it cools down.

2 comments:

I ate so much during this festive season too! Really don't dare to stand on the weighing scale now haha. The tart looks chocolatey and delicious - I think I'm adding on a few more kilos just looking at it! Have a happy new year!